Stay Cool with Cucumber!


Made of 96% water, cucumbers are deliciously refreshing and hydrating on hot summer days. 


Sparkling Cucumber Spritzer 

This is fun and festive beverage can easily be made with or without alcohol

Ingredients

12 oz of unflavored or lime sparkling water 

3 slices of cucumber

1 tbls Fresh Mint (leaves left whole or chopped)

Ice 

Directions 

• Stir and serve immediately

• For an alcholic version, add a splash of gin or vodka. 

 

Chilled Cucumber Yogurt Soup 

This soup is savory and delicious, perfect for a warm summer evening, and you don't even need to turn on the stove. 

Ingredients

3 medium-sized cucumbers, cubed 

1 and 1/2 cup plain yogurt

1 and 1/2 cup sour cream 

3 and 1/2 cups veggie broth 

2 garlic cloves

1 bunch fresh dill

1 bunch fresh mint

1 tbsp lemon juice

Salt and pepper to taste

Directions 

• Combine all ingredients in to a large bowl and whisk. For a creamier texture, blend all ingredients together in a food processor. 

• Let chill in the refridgerator for one hour. Serve cold.  

Tzatziki Sauce

This sauce is tasty on gyros or as a dip with pita and veggies

Ingredients

3 cups greek yogurt 

3 tbls lemon juice

2 garlic cloves

2 medium-sized cucumbers, peeled and diced

1 tbls fresh dill 

1 tbls fresh mint

1 tbls salt for cucumber draining 

Salt and pepper to taste

Directions

• Place the diced cucumbers in a colander and salt. Cover the colander and let sit for 30 minutes. The salt will draw the out the water from the cucumber. After 30 minutes, pat the cucumber dry with a paper towel. You can skip this step, but your tzatziki will end up thinner and more watery. 

• Blend cucumbers, garlic, herbs, lemon juice and pepper in a blender or food processor. When smooth, add the yogurt. Add salt to taste

Quick Pickled Cucumbers 

These pickles are perfect for sandwiches or mixed with other seasonal vegetables for a zesty salad

Ingredients

1 cup rice vinegar 

3/4 cup sugar

1 cup water 

1 tbls salt

4 cups thinly sliced cucumber

Directions

• Combine rice vinegar, sugar, water and salt in a saucepan and bring to a boil. Remove from heat.

• Place cucumbers in mason jar or other glass container with lid

• Pour liquid over the cucumbers, making sure that 1/2 inch of liquid covers the cucumbers 

• Cover the jar and let cool on counter top. 

• The pickles will taste best if left in fridge for a few days before serving. You can store in the refridgerator for up to one month.